Influence of the production process of roasted buckwheat groats on the nutrients contained in them
2008
Dziedzic, K. | Gorecka, D.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Zywienia Czlowieka | Drozdzynska, A. | Czaczyk, K.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci
The objective of the study accomplished was to determine the influence of technological treatment procedures applied to manufacturing buckwheat groats on the content of protein, lipid, saccharides, and uronic acids in the grains of buckwheat and of roasted groats. The technological process comprised the following phases: cleaning, roasting, seasoning, sorting out I, dehulling, sorting groats out, removing hulls, sorting out II: packing, distribution. The samples investigated were: grains of buckwheat, grains of roasted buckwheat, whole buckwheat groats and broken buckwheat groats. The results obtained suggest that the technological process applied impacts the change in the content of the selected nutrients: protein, lipid, saccharose, glucose, galactose with fructose, and arabinose
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